Korean Kimchi Tofu Soup (Soondubu Jjigae)

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I am no expert in Korean cooking and I have only made this soup twice before posting this recipe. I made a plain one with just kimchi and tofu, and made one with meat by adding spam and courgettes. It is suitable for vegetarians as well. I also cooked this for my Korean friend and she approves of this soup and loves it, she thinks I am secretly a Korean! This fiery Korean Spicy Kimchi Tofu Stew is great for a detox, with its spicy, and comforting flavours.

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Ingredients (Serves 2)

– Half an onion, diced
– 1 Pack Tofu
– 200g Kimchi
– Spring Onion, diced for garnish
– 2 Tbsp Gochujang Paste. For people who can’t take spice, 1 Tbsp Gochujang and 1 Tbsp Doenjang Paste (Soybean paste)
– 1 Knorr Stock Pot
– 400ml water
– Splash of Soy sauce
– Half a Courgette (optional)
– 3 slices of spam or luncheon meat diced (optional)

Directions

1. Heat up a medium sized pot on high heat, add some olive oil and add in your onions. Stirring occasionally, let the onions cook for 5 minutes until softened.

2. Stir in your Gochujang paste (and Soybean paste) and mix it in with the onion and cook for another minute. If using courgette and spam, add them in and season with salt.

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3. Add in your kimchi, knorr stock pot and 400ml water. Stir it occasionally until it boils and add a splash of soy sauce.

4. Remove your tofu from the packaging and get a spoon to separate the tofu into larger pieces before adding it to your pot. Gently press down on the tofu with the back of your spoon so that it is submerged in the broth.

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5. Let your soup simmer for at least 30 minutes before serving, the longer you cook the soup, the more flavour you will get from it, which will taste even better!

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6. Garnish with spring onions and serve. You can serve this with rice or Korean glass noodles.

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Enjoy!

 

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2 thoughts on “Korean Kimchi Tofu Soup (Soondubu Jjigae)

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